Cherry Tomato Tarts with Black Garlic Honey Dressing are another take on how to cleverly use black garlic. It has an absolutely magical flavour and I just can’t have enough of it! Black garlic is the truffle of an Allium family, and the very high antioxidants content makes it a super-food in its own right. And with a wonderful and complex taste, it is also a versatile cooking ingredient.
Cherry Tomato Tarts with Black Garlic Honey Dressing simply melt in the mouth
The secret to the lovely flavour of my cherry tomato tarts is undoubtedly the black garlic honey dressing. This rich, sweet and sour, balsamic dressing can also complement many other vegetables, seafood, meat or sweet dishes thanks to the unusual yet strangely familiar rich notes of umami, tamarind and sometimes soy sauce and caramel. (You can buy black garlic here.)
To make the bases for my tarts I used one, ready made, frozen puff pastry sheet, (12 inches by 8 inches) although, feel free to make your own. I divided it into square pieces and folded the edges of each inwards to prevent the juices of tomatoes and dressing escaping onto the baking sheet.
It is important to prick the base of the pastry case all over with a fork so it doesn’t puff up to the point where the filling rolls off it while the pastry is rising in the oven. Giving the puff pastry a good rest in the refrigerator after it was divided and shaped is always a good idea as this helps with a healthy rise and creates a flaky and slightly crispy case for the tomatoes.
Cherry tomatoes are coated with a few tablespoons of black garlic honey dressing before being spooned over the puff pastry cases. When baked and slightly cooled down, they are topped up with a sprinkle of feta cheese, more dressing and some chives or spring onions before serving.
Cherry Tomato Tarts with Black Garlic Honey Dressing are best when served warm. They are a perfect snack or a light lunch if offered with a fresh, green, leafy salad.
Check out my other black garlic recipes here!
- 1 lb cherry tomatoes (about 36 cherry tomatoes)
- 1 puff pastry sheet (12 x 8 inches), defrosted
- 4 tablespoons chives or spring onions
- 50g crumbled feta cheese
- Salt & pepper
- 50ml balsamic vinaigrette
- 25ml extra virgin olive oil
- 2 tablespoons runny honey
- 6 black garlic cloves
- Preheat oven to 220C(430F). Place your puff pastry onto a parchment paper lined tray. Using a knife, divide the pastry into 6 pieces and fold the edges around them inwards. This will prevent the filling escaping. Place the tray in the refrigerator and leave to rest for about 20 minutes, until the pastry feels a bit firmer.
- In a small bowl, whisk balsamic vinaigrette with oil and honey until combined.
- Place the black garlic cloves in a mug and pour enough hot water to just cover them. After about 2 minutes, drain them (discard the infused water) and using your thumb push the black garlic cloves through a very fine, sieve. When done, scrape the mushy black garlic from the other side of the sieve with a teaspoon into the bowl with the other dressing ingredients and whisk it all together until the black garlic fragments are very well distributed in the dressing.
- Slice cherry tomatoes in half and place them in a bowl. Pour about 2 tablespoons of the dressing into the bowl with your tomatoes and coat them well with it, reserve the rest of your dressing. Remove the pastry tray from the fridge and prick each piece with a fork. Now spoon the tomatoes evenly onto each puff pastry piece leaving about ½ inch clear gap from the edges.
- Season it with a little bit of salt and pepper.
- Turn the oven temperature down to 200C(390F) and bake your tarts for 30 minutes until the edges rise and turn golden brown.
- Remove the tray with tarts from the oven and place tarts onto a cooling rack. After about 5 minutes, sprinkle feta and chives over and top the tarts with more black garlic and honey dressing. Enjoy!